Packed with protein and fresh veggies this egg pie passes on the carb-heavy crust but still holds its shape.
I love my cast iron skillet but I choose glass when baking egg pie. Call it frittata, call it quiche, call it breakfast for the week.
Crustless Quiche of the Week:
Eggs - 12
Heavy Cream 2 Tbsp
Bacon - 4 slices
Butter - 1 Tbsp
Cheddar Cheese - 3/4 cup shredded
Swiss Cheese - 1 slice, cut into ribbons
Onion - 1/2 medium onion diced
Mushroom - 1/2 cup diced
Broccoli - 1/2 cup diced
Grape Tomatoes - 1/4 cup quartered
Itallian Parsley - 2 Tbsp minced
Salt - 1/2 tsp
Pepper - 1/4 tsp
Preheat the oven to 350
Cook bacon in skillet over medium heat, flip as needed and cook until preferred doneness. Chop when cooled.
Cook onions in bacon pan over medium-high heat for 2 minutes
Add mushrooms to pan and cook for additional 2-4 minutes
Add broccoli to pan and cook until veggies are al dente and remove to cool
Grease glass pie dish with butter. Get a good coat here, this gives your pie a nice crispy crust that doesn't stick to the pan.
Beat 12 eggs with cream and salt and pepper
Add eggs to greased pan
Sprinkle in your cooked veggies and bacon
Add sliced tomatoes
Sprinkle in your cheddar and give a gentle stir trying not to scratch your butter coated pan
Add your Swiss cheese ribbons to the top, they look nicer up here
Cook on center rack until center is firm and cheese starts to brown (30-35 minutes)
Allow to cool a bit before you cut it, it will hold its shape better
Enjoy all week